Spanakopita Cups

My momma always taught me: be sure to bring something when you're a guest in someone's home. I swear, even now I feel like she knows if I forgot.  That being said, this perfect spanakopita cups recipe is one of my go-to recipes.


  • 1
    lb. frozen chopped spinach, thawed

  • cup feta, crumbled
  • 2

    tbsp minced fresh parsley

  • 2
    tbsp chopped fresh dill
  • 2
    tbsp minced onion flakes
  • 2

    tsp garlic salt
  • 2
    cloves minced garlic
  • ½

    tsp paprika
  • ¼

    tsp black pepper
  • ground nutmeg

  • 6
    ounces Greek yogurt
  • 1
    package of store-bought phyllo dough
    Olive oil to coat


  • 1

    In a large bowl, mix together spinach, feta, onion flakes, garlic salt, minced garlic, paprika, black pepper, nutmeg, and greek yogurt.

  • 2

    Mix in fresh parsley and dill.

  • 3

    Pour olive into mixture and combine well.

  • 4

    Roll out phyllo and cut into squares slightly larger than each muffin cup. Place squares into muffin pan and coat with olive oil.

  • 5

    Spoon spinach mixture into phyllo cups. Bake at 375 degrees for 15 minutes or until phyllo puffs up and is golden brown.


Bake another batch and freeze the extras in a Limited Edition Ziploc® brand Freezer Bag for the next time you need to whip up a quick, easy appetizer.


Fresh parsley and dill are recommended, but if they aren’t available, use 2 tsp dried parsley and dill.


Joanna Hawley